Ingredients for Raspberry Crumb Cake
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- Fresh Raspberries
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- Baking Powder
- Salt
- 1 teaspoon ground cinnamon
- Ground Mace
- 1/4 cup (1/2 stick) unsalted butter, cold and cut into cubes
- 2 large eggs
- 1/2 cup milk
- Vanilla Extract
- All Purpose Flour
- Sliced Almonds
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How to Make Raspberry Crumb Cake
- Preheat oven to 350°F (175°C). Grease a 13x9x2 inch baking dish.
- In a medium saucepan, combine 1 cup granulated sugar, 2 tablespoons cornstarch, 1/2 cup water, and 2 cups fresh raspberries.
- Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, or until thickened.
- Remove from heat and stir in 2 tablespoons lemon juice. Set aside to cool.
- In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon ground mace and 1 teaspoon ground cinnamon.
- Cut in 1/2 cup (1 stick) cold, cubed butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the crumb mixture and stir until just combined.
- Spread two-thirds of the crumb mixture into the prepared baking dish.
- Spoon the cooled raspberry filling evenly over the crust, leaving a 1-inch border.
- Crumble the remaining crumb mixture over the raspberry filling.
- For the topping, combine 1/2 cup flour and 1/4 cup sugar in a small bowl.
- Cut in 1/4 cup (1/2 stick) cold, cubed butter until crumbly.
- Stir in 1/4 cup sliced almonds.
- Sprinkle the almond topping evenly over the cake.
- Bake for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
149g
Fat
65g
Carbs
23g
